Recipe: Basil and Almond Pesto and Fettuccine

Matt and I got a new pasta machine around christmas, and have used it quite a bit to make fresh pasta. Fresh pasta is SO good. However I am not going to give you the recipe for it, because its Matt that always makes it, I just eat it. If you are keen, google a recipe.

The pasta making process:

For this recipe, you could make your own fettuccine, or buy fresh stuff, or dried.

Almond Basil Pesto

-1 1/2 cups almonds, chopped and lightly toasted

-2 cups packed basil (2 small basil plants from the supermarket.) Add some spinach as a substitute if needed

-2 garlic cloves, peeled

- 2 tablespoons lemon juice

-lemon zest from 1 lemon

-3/4 cup olive oil

-dollop sour cream (my addition to make it more creamy.)

Grind the almonds to meal in a food processor. Add basil, garlic, lemon juice and zest and blend. Slowly add olive oil. Add more olive oil or sour cream if wanted for a better consistancy. You could also add parmesan.

Will keep for a while in the fridge, you can use it on sandwiches, as a dip, or in a pasta dish

Basil and Almond Pesto and Fettuccine 

(created by me and Matt)

-Enough fettuccine for 2

- a serve of the above pesto recipe

200g bacon, chopped and cooked (optional.)

-veges of your choice, but mushrooms, broccoli and courgette are good. Chop and fry lightly in olive oil till cooked.

When the pasta is cooked, drain, add the pesto and stir in. Add the bacon and veges and stir in.

Serve with parmesan on top

Pesto recipe from here

Yum Yum Yum, Rigatoni with Eggplant and Tomato Recipe

Matt and I have been doing well on our flexitarian eating plan. It has inspired me to find new recipes, and most have them have been SO delicious. Who needs meat?

Here is one we love, and its great right now, as its Eggplant season. This is quite a light meal, perfect for Spring nights.

Rigatoni with Eggplant and Tomato

Ingrediants:

• One large, ripe Eggplant
• Lots of olive oil
• 2 garlic cloves, peeled and chopped
• 1 Onion, peeled and inely chopped
• 1-2 cans of plum tomatos (or any canned tomatos.)
• 1 Tablespoon Balsamic Vinegar (not essential)
• Freshly ground salt and pepper
• 1 chopped chilli (optional)
• bunch of fresh Basil, leaves ripped and stalks sliced
• 4 tablespoons heave cream (not essential - leave out for Vegans.)
• 300g wholewheat or plain Rigatoni (or any pasta)
• Block of mozerealla (we used normal cheese)
• Parmesan for serving (leave out all cheese for vegans)

Directions:

Chop the eggplant into 1/2 inch slices, chop garlic, onion, chilli, basil and basil stalks.

Put a large pan on heat and drizzle in 4-5 tablespoons of olive oil. When hot, add the eggplant, and constantly stir them for about 5 minutes. You might want to add more olive oil (this makes the eggplant taste so delicious.)

Add the garlic and onion in. When they have colour, add the canned tomatoes, chilli and the balsamic vinegar. Stir and season with salt and pepper. Add the basil stalks and simmer for around 15 mins.

Add the cream. 

At the same time, cook the pasta following packet instructions. When cooked drain it but save a little of the cooking water. Add a little olive oil in and move it around so the pasta becomes dressed in water and oil.

Now add the tomato sauce to the pasta. Add the mozerella(/cheese) and basil just before serving, and stir around. Serve with parmesan sprinkled on top.

Enjoy!